This isn’t so spicy as to be off-putting to your more squeamish guests. Use the amount of red pepper flakes to control the spicy nature. You could substitute cauliflower. You won’t taste the anchovies in this dish; they will impart a depth of flavor without anyone realizing they are there.
|2 large heads||broccoli|
|2 tbsp||olive oil|
|2 cloves||fresh garlic, fine-chopped|
|—||red pepper flakes|
|2||anchovies or 2 tsp anchovy paste|
1. Wash broccoli. Peel off outer skin of stem. Slice from head down to bottom of stem into ½" then ¼" slices (smaller as you get closer to stem and vegetable gets more fibrous).
2. Heat skillet with 2 tbsp olive oil to medium hot. Sprinkle in pepper flakes, then anchovies. Cut and mash anchovies into oil. Add garlic and stir. Immediately raise temperature to medium hot.
3. Add broccoli to pan soon after adding garlic and increasing the fire under the skillet. Season with salt. Sauté turning the vegetable over and over to coat with oil, spice and aromate. Add just a finger of water and cover.